Amarone della Valpolicella is planted on an area of 3.70 hectares. After the harvest, the grapes are placed in wooden boxes in the vineyards themselves and must ensure optimal quality, ripeness and well-separated bunches. They are then kept until February in integral and healthy condition.
Over these months, a physiological reduction of around 60/65% takes place involving important conversion and concentration. Low seasonal temperatures ensure that this stage lasts for more than a month, during which time continual rack and return and manual wine-crushing procedures ensure the best extraction of the goodness and elegance of the skins.
On completion of fermentation and after pouring off, the new Amarone is left for no less than three years in oak barrels of various capacities and ages.
Type: Red Wine
Grape Variety: Corvina Grossa 40%, Corvina 30%, Rondinella 30%
Alcohol Content: 15.5%
Volume: 750 ml
Amarone della Valpolicella is planted on an area of 3.70 hectares. After the harvest, the grapes are placed in wooden boxes in the vineyards themselves and must ensure optimal quality, ripeness and well-separated bunches. They are then kept until February in integral and healthy condition.
Over these months, a physiological reduction of around 60/65% takes place involving important conversion and concentration. Low seasonal temperatures ensure that this stage lasts for more than a month, during which time continual rack and return and manual wine-crushing procedures ensure the best extraction of the goodness and elegance of the skins.
On completion of fermentation and after pouring off, the new Amarone is left for no less than three years in oak barrels of various capacities and ages.
Type: Red Wine
Grape Variety: Corvina Grossa 40%, Corvina 30%, Rondinella 30%
Alcohol Content: 15.5%
Volume: 750 ml
Amarone della Valpolicella is planted on an area of 3.70 hectares. After the harvest, the grapes are placed in wooden boxes in the vineyards themselves and must ensure optimal quality, ripeness and well-separated bunches. They are then kept until February in integral and healthy condition.
Over these months, a physiological reduction of around 60/65% takes place involving important conversion and concentration. Low seasonal temperatures ensure that this stage lasts for more than a month, during which time continual rack and return and manual wine-crushing procedures ensure the best extraction of the goodness and elegance of the skins.
On completion of fermentation and after pouring off, the new Amarone is left for no less than three years in oak barrels of various capacities and ages.
Type: Red Wine
Grape Variety: Corvina Grossa 40%, Corvina 30%, Rondinella 30%
Alcohol Content: 15.5%
Volume: 750 ml
